Curry Deviled Eggs
These tasty deviled eggs are flavored with curry powder and some lemon juice. Top them with chives or chopped cilantro.
Curry deviled eggs are a bright, flavorful twist on the classic. A little curry powder and lemon bring gentle warmth and balance to the creamy filling, and the onions and celery add texture and freshness. They’re the perfect party platter bite—familiar but just different enough to be memorable.
These eggs are also great for gatherings and make-ahead entertaining, since the filling tastes even better after chilling. Serve them simply with paprika, or dress them up with fresh chives or cilantro for a pop of color and brightness.
For eggs that are super-easy to peel, try cooking them in the Instant Pot pressure cooker.
What You’ll Like About This Dish
Fresh flavor. Curry, lemon, and crunchy vegetables brighten the classic filling.
Make-ahead friendly. They hold their shape and taste even better after chilling.
Easy Instant Pot method. Produces reliably easy-to-peel eggs.
Perfect for gatherings. Great on holiday tables, brunch buffets, or potlucks.
Ingredient Notes
- Eggs – Instant Pot cooking gives you consistently tender eggs that peel cleanly.
- Mayonnaise – Start with ⅓ cup and add more for a softer, creamier texture.
- Yellow mustard – Adds tang that balances the warmth of the curry powder.
- Curry powder – Use a mild yellow curry blend; different brands vary in heat and sweetness.
- Red onion – Adds sharpness and color; mince very finely for a smooth filling.
- Celery – Provides crunch without overwhelming the flavor.
- Lemon juice – Optional but brightens the filling and complements curry beautifully.
- Paprika – For garnish; sweet, smoked, or hot paprika all work.
- Shredded lettuce – Helps stabilize the eggs on a platter and adds visual appeal.
Steps to Make Curry Deviled Eggs
- Add water to the Instant Pot and arrange the eggs on a trivet or egg rack.
- Pressure cook for 5 minutes on high.
- Let pressure release naturally for 5 minutes, then vent and transfer eggs to ice water.
- Peel the cooled eggs and slice them in half horizontally.
- Remove the yolks and place them in a bowl; set the whites on a platter.
- Mash yolks with mayonnaise, mustard, onion, celery, and curry powder.
- Season with salt, pepper, and lemon juice if using. Add more mayo to adjust consistency.
- Fill the egg whites with the yolk mixture using a spoon or scoop.
- Garnish with paprika and place on shredded lettuce.
Tips
- Use very cold ice water to stop cooking and prevent green rings around the yolks.
- Mince vegetables very finely for a smoother, more cohesive filling.
- If piping the filling, add an extra spoonful of mayonnaise for a softer texture.
- Adjust curry to taste—start small and increase gradually.
Recipe Variations
- Spicy version. Add cayenne, hot curry powder, or a pinch of Kashmiri chili.
- Herb-forward. Stir in minced cilantro, parsley, or chives.
- Pickled twist. Add 1 teaspoon of minced dill pickle or shallot brine to the filling.
- Yogurt-lightened. Replace 2 tablespoons of mayo with Greek yogurt for tang.
Serving Suggestions
- Serve on a bed of shredded lettuce to keep them from slipping and sliding on the plate.
- Add chopped cilantro or chives for a pop of color and freshness.
- Pair with lunches, spinach salad, or picnic spreads.
- Choose smoked paprika for a deeper, aromatic finish.
How to Store
Refrigerate: Store deviled eggs in a covered container for up to 2 days. For best results, keep whites and filling separate until serving.
Make ahead: Mix the filling up to 24 hours in advance and pipe just before serving.
Curry Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise, or to taste
- 1 teaspoon yellow mustard, or to taste
- 1 tablespoon red onion, finely chopped
- 1 tablespoon celery, finely chopped
- Kosher salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Optional: shredded lettuce
Instructions
- Pour 1 cup of water into the Instant Pot inner pot.
- Place a trivet—or specialized egg holder—in the Instant Pot and arrange the eggs on it. Stack with another trivet or egg holder as necessary.
- Lock the lid in place and turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes.
- Meanwhile, fill a large bowl with cold water and ice.
- When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position. Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle.
- Peel the eggs and slice them in half horizontally.
- Scoop the yolks out into a medium bowl and place the white halves on a tray or plate.
- Mash the yolks with about 1/3 cup of mayonnaise, mustard, red onion, and celery. Taste and add salt and pepper, as needed. Add more mayonnaise if desired.
- With a teaspoon or small cookie scoop, fill the egg white halves.
- Sprinkle the deviled eggs with paprika and arrange them on a bed of shredded lettuce or greens, if desired. The lettuce will keep them from tipping.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
